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Tex-Mex Ground Beef and Potato Skillet
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious Tex-Mex beef and potato skillet can be used in lettuce wraps, nachos, tortillas, or with eggs for a flavorful meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound ground beef 93% lean
  • 2 teaspoons bold taco seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic granules
  • 1/2 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 4 cups frozen O’Brien potatoes, thawed, see note
  • 1 10-ounce can original Ro-tel tomatoes
  • 2 ounces cheddar cheese, shredded
  • 2 green onions, sliced crossways
  • Fresh cilantro sprigs for garnish (optional)
Instructions:
  • In a 12-inch nonstick skillet over medium heat, heat oil until shimmering. Add ground beef and cook, stirring occasionally, until browned and crumbly, about 5-8 minutes.
  • Season the beef with taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and pepper, then stir well to combine. Cook for an additional 1 to 2 minutes.
  • Add potatoes to the pan and sauté for 2 to 3 minutes. Next, pour in RO*TEL tomatoes with their juices. Simmer until potatoes are tender and most of the liquid is absorbed, for another 4 to 5 minutes.

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